Atomic Buffalo Turds

5 October 2008|0 Comments

Original recipe came from the great Diva Q and I have only made a few changes. Classic appetizers, great on a pellet cooker!

All Purpose Pork Rub

5 October 2008|0 Comments

This rub is EXCELLENT on ribs, roasts, shoulders, butts, chops… pretty much anything that ever got cut from a pig carcass by your butcher.

Classic BBQ Ribs

5 October 2008|0 Comments

Classic BBQ Ribs

300kcal
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Prep 30 minutes
Cook 40 minutes
Total 1 hour 10 minutes
The classic 3-2-1 method for Smoking Pork Ribs. See the notes about rib sized and how they affect the cook time.
Servings 1 Rack
Course BBQ, Recipes

Ingredients

  • 1 rack of ribs (pork ribs – large slab)
  • 1 pork rub (to coat each rack, front and back)
  • 1 Rib sauce (to coat each rack, front and back.)

Method

  1. Pull membrane off the back of the ribs.
  2. Generously apply the pork rub over each rack, front and back. Rub it in.
  3. Smoke for 3 hours.
  4. Increase temp to 250 for 90 minutes.
  5. Put ribs into foil packs, with no added liquids, close loosely.
  6. Back into the smoker at 300 degrees for another hour.
  7. Remove ribs, sauce them and back onto the smoker for another 15 – 30 minutes on Smoke.
  8. Remove, slice up and serve!

Nutrition

Calories300kcal

Notes

  • The braising period (In the foil wrap) can be adjusted to your preference. Like them softer? Add more time.
  • Baby Backs should have a 2 hour braise, not 3, they will be too soft
  • I don’t add juices or sugars to the foil pack as they can burn up

    • Private Notes

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    BBQ Candy Rub

    19 June 2008|0 Comments

    I named it Barbecue Candy due to the sweet nature of the rub, as well as how the flavor is reminiscent of barbecue potato chip flavoring

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